Dear Neil,
That is a marvelous report on practical BBQ cooking with charcoal
fines!!!! I look forward to the photos. And to any reports from
other people who might replicate your rather distinctive charcoal BBQ
cooking method. I will probably do some experiments that relate to your
reported experiences, but in the context of alternative TLUD stove
structures. THANKS!!
You remind me of Paul van der Sluis, the Dutchman who did the “pyroneer”
work that became the Philips FA gasifier stove. He too is an avid and
frequent cooker. And also of Ray Menke in Texas where he cooks with
TLUDs for mnay years. The three of you have a shared situation:
relavtively mild climate that lets you cook outdoors for many many
months of the year. (Right now in Illinois there are 15 cm (6 inches)
of snow on my backyard. Plus, I am not handy as a cook.)
To avoid the initial smoke, I recommend seeking an alternative to
paper. Maybe some charcoal lighter fluid or alcohol on a dense pad of
steel-wool or on some of the same charcoal fines but placed below the
grate so that the fan can do its job. If you try something, please let
us know.
Paul
Doc / Dr TLUD / Prof. Paul S. Anderson, PhD
Email: psanders@ilstu.edu
Skype: paultlud Phone: +1-309-452-7072
Website: www.drtlud.com
On 12/30/2017 6:22 AM, neiltm@uwclub.net wrote:
> On 29 Dec 2017 at 9:52, Paul Anderson wrote:
>
>> Neil,
>>
>> On 12/28/2017 4:54 PM, neiltm@uwclub.net wrote:
>>> With very fine char such as the TLUDs produce, I re-use the mesh
>>> scavenged from other peoples discarded disposable BBQ trays doubled up
>>> across the grate to retain the fines. Lit with a couple of sheets of
>>> newspaper, and an old computer fan to augment the draft, we are cooking
>>> in under a minute of striking the match.
>>>
>> I understand the grate and the char placement. What are the walls like
>> in this charcoal burner?
>>
>> What is the thickness of the char layer (because some air needs to be
>> able to pass upward through the char, riight?
>>
> Yes. I’ve never measured, which would be difficult given very varied
> sized pieces of char, but little more than is needed to cover the grate
> generously, so say an inch/ inch and a half, with larger pieces poking up
> above that. My reason for coming up with the fan in the first place was
> experiencing too much ND draft restriction with the fine char, but mostly
> it is needed only for quick starting, adding fuel, and occasionally as a
> boost, more so if I am starting with a thicker layer, and sometimes to
> get the last gasp out of an exhausting layer more quickly.
>
>> Is the ignition paper under the grate?
>>
> Yes, that’s right. There is a small sliding door to regulate the draft
> which I made a sheet metal ‘funnel’ to (push) fit, with the computer fan
> at the other end, running off any old 12v car battery. This ensures a
> rapid and complete combustion of the paper, and immediate and even
> ignition of the char. For about 30 seconds the billowing white smoke
> looks as if I’m announcing the election of a new Pope before all rapidly
> settles down to a smokeless burn.
>
>> How long wiill it burn (in relation to thickness of layer? or to
>> weight? or what else?)
>>
> I’ve not done any weight measurements, but I find it hard to imagine a
> more fuel efficient BBQ.
>
> I usually start with enough fuel for a half hour cook before needing to
> add more fuel. Because it is only a fairly small BBQ, (14inch diameter
> griddle), I usually cook in batches, adding more char each time. If I’m
> cooking chicken joints from raw I aim for about 40 minutes which is easy
> to achieve on one loading. There seems little point in trying to control
> a thicker layer for a longer time than the food needs to cook, so each
> batch of food gets its own fresh layer of fuel.
>
> This is all made easier by the excellent control I have over the fire,
> whether by entirely regulating the ND with the sliding ‘door’, or if
> needed, occasionally bringing the fire up with the fan, usually only in
> short bursts or for getting the flames to quickly break through a new
> layer of char. In addition to these options, there are 4 heights at
> which the grill can be held above the fire. Mostly I aim not to have
> flames licking around the food, and if things get too lively are brought
> back under control quickly by closing the draft off. The heat is greater
> at the centre and towards the back, so food is also moved around as
> required.
>
>> Any other comments that might be useful???
>>
> The fine char in the mix definitely helps with rapid lighting and
> establishment of a cooking fire compared with large lumpwood only.
>
>> The issue is “combustion of charcoal that is NOT lump and is somewhat
>> “fine” but not powder(?).
>>
> Correct. I use a fine riddle to remove the ash and char below the mesh
> size which is approx 2.5mm sq hole size. Obviously most of the char is
> well above that sort of size, being the sort of mix you would expect from
> a TLUD, rocket stove or open fire. It’s only the open fire char where I
> ever need to break up some of the larger lumps.
>
> I can do some measurements and photos when the warmer weather comes if it
> might be of any interest. I’ve had this BBQ for 25 years now, so its a
> familiar tool that I am nicely attuned to, and the design persists,
> although as I said I couldn’t find it on ebay.com, only .co.uk.
>
<< late addition by Neil >>
>
> Sorry, I overlooked this part of your Q Paul:
>
>> I understand the grate and the char placement. What are the walls like
>> in this charcoal burner?
>
> The fire is really held at the bottom of a shallow conical dish, which
> must also help to reflect heat upwards over a larger area than the
> surface area of the fire. The diameter of the grate is 8.25 inches, and
> the height of the cooking surface above the grate, (dia 14in), is 3
> inches.
>
> I meant to say that at the end of a cook, any remaining char gets tipped
> up into the same biscuit tin I use to save my stove char, so none gets
> wasted.
>
> My BBQ is 100% cast iron, but we bought some additional ones recently
> where the body was sheet steel and only the grate and grill were cast
> iron. They seem to work just as well.
>
> Best wishes, Neil Taylor
>
>> Paul
>>
>> Doc / Dr TLUD / Prof. Paul S. Anderson, PhD
>> Email: psanders@ilstu.edu
>> Skype: paultlud Phone: +1-309-452-7072
>> Website: www.drtlud.com